more lemons.

While we're on the theme..one more recipe:
Lemon Poundcake that my sister posted here.


16 Tbs unsalted butter
1 1/2 cups cake flour
1 tsp baking powder
1/2 tsp salt
1 1/4 cups sugar
2 Tbs grated lemon zest plus 2 tsp juice (from 2 medium lemons)
4 large eggs
1 1/2 tsp vanilla extract

Adjust oven rack to middle position, and heat oven to 350 degrees. Grease and flour a 9 by 5-inch loaf pan. In medium bowl, whisk together flour, baking powder, and salt. Set aside.In glass measuring cup, microwave butter until melted, 1-2 minutes. Whisk melted butter thoroughly to reincorporate any separated milk solids.
In food processor, process sugar and zest until combined, about 5 1-second pulses. Add lemon juice, eggs, and vanilla; process until combined, about 5 seconds. With machine running, add melted butter through feed tube in a steady stream (this should take about 20 seconds). Transfer mixture to large bowl. Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined.Pour batter into prepared pan and bake 15 minutes. Reduce oven temperature to 325 degrees and continue to bake until deep golden brown and skewer inserted in center comes out clean, about 35 minutes. Cool in pan for 10 minutes, then turn out onto wire rack and poke entire top and sides with a toothpick. Brush top and sides with lemon glaze. Cool to room temperature.

Lemon glaze:
1/2 cup sugar
1/4 cup lemon juice
While cake is cooling, bring sugar and lemon juice to boil in small nonreactive saucepan, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until thickened slightly, about 2 minutes. Apply to cake.